This elegant pasta is a beautiful centerpiece for any special occasion dinner. Ink from squid is dehydrated to make a charcoal black pasta that is both striking in flavor and color. The squid ink does give this pasta a mild shellfish taste, so it is not surprising it is traditionally served with seafood, especially shellfish. On the islands of Italy, especially Sardinia, this pasta is served with shellfish in a sauce also made from squid or cuttlefish ink.

I needed squid ink pasta for a recipe and could not find it in my local stores. I was blown away and would order this again!

By Bob's Kitchenfrom Colorado Springs, COon Oct 31, 2013

Excellent quality

This is an excellent black ink pasta. The flavor is subtle, not overpowering. It cooks up in about 10 mins to a beautiful texture that is not mushy or tough. To describe it as best I can I would say it has a velvet feel on the palate with a soft chew. I made a shrimp and scallop marinara sauce infused with ricotta cheese. The combination was delicious.

By J.Entertainsfrom Californiaon May 21, 2012

Squid Ink Pasta - a Black & White Dinner Favorite

Great visual on the plate. Made a shallot, wine and cream sauce and garnished with fresh grated parmesan and a couple of chive spears. Everyone loved it! Cooking time true to directions on package -- best served a little al dente. Would definitely order again.

By Julesfrom Floridaon Mar 06, 2012

Ok, but tough to cook!

Pasta while tasty was very difficult to cook. Took more than 25 minutes at full boil. Believe the pasta was too thick would have been better if thinner.